Who doesn’t love a gorgeous glazed bundt cake? The sheer volume of most bundt cakes make the choice all the more worthwhile. This luscious cake is filed with apple chunks and cranberries, topped with a sweet lemon glaze and calls for Fuji apples. Fuji is a variety that is large, firm and crisp, which makes them perfect for baking.
Poppy Seeds add More than Crunch and Color to Baked Goods
Poppy seeds are a lovely addition to cakes and quickbreads, but they don’t just add color and crunch! Even the small amount sprinkled on a roll contains some niacin and folate and just one teaspoon of poppy seeds supplies measurable amounts of iron, calcium and zinc. Continue reading “Glazed Poppy Seed Bundt ~ No Eggs, No Dairy No kidding!”
I like to usher in baking season with my very favorite brownie recipe. A tribute to American’s favorite treat, these pumpkin brownies are moist, delicious and rich in healthful antioxidants.
Probably created at the beginning of the twentieth century in New England, brownie recipes traditionally call for lots of fat… as much as a full stick of butter (eight ounces) and squares of unsweetened baking chocolate, which is very high in saturated fat.
As a health conscious vegan, excess dietary fat is an issue of some concern, as most vegan desserts seem to contain high levels of fat. In my kitchen, this is just not necessary! Continue reading “Pumpkin Walnut Brownies, Nutritious, Delicious and Vegan!”
Bundt cakes get their distinctive shape from the fluted, grooved tube, baking pan similar to the traditional brioche-like gugelhupfk, which is called bundkuchen in northern Germany.
In 1950, bundt cakes became so popular that Nordic Ware trademarked the name, ‘bundt pan.’ In 1966 Pillsbury sponsored a baking contest where a bundt cake won second place and sales really took off after that.
Rich desserts are traditionally made with butter, eggs and milk. These decadent desserts tend to be notoriously high in fat, calories and cholesterol.
There is a better way to produce scrumptious, rich tasting treats. The key is in choosing wholesome, easy to use alternatives to replace eggs, refined sugar, butter and dairy products. Continue reading “Luscious Double Chocolate Blueberry Bundt ~ High in Protein, Low in Fat”
These wholesome and delectable Apricot Pastry Rolls come together quickly with just four ingredients and keep well in a covered container in the refrigerator.
Puff pastry is light and airy with unique properties perfect in many elegant dishes on the party circuit. Easy to use and ready to bake, frozen puff pastry is undoubtedly the simplest route to an endless array of impressive dishes.
It is important to read labels. Some popular brands of puff pastry list unbleached enriched flour as the first ingredient. That is white flour with all of the bran removed, which then has some vitamins and minerals added back. It is best to avoid refined white, flour, bread and rice because they are empty carbs with all of the goodness discarded.
Most brands use lots of butter, which adds cholesterol, saturated fat and excess calories. Equally troubling are the hydrogenated oils and other additives listed on the label of the most popular brand of puff pastry. Hydrogenated oils are trans fats, which increase bad cholesterol (LDL) and decrease good cholesterol (HDL) and also promote inflammation. Continue reading “Delectable Apricot Pastry Rolls ~ Four Ingredients!”